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American pecans are loved by consumers for their delicious kernel flavor, lung moistening, nourishing, anti-cancer, and blood lipid lowering effects. 1. Common American pecans

1. Peeling: Use wood rice hullers or a pecan sheller to remove the peel. 2. Water selection: Put the peeled stone fruits into baskets and float them in water to remove empty shells and impurities floating on the water. 3． Steaming: Put the stone fruit into a pot and add water to steam for 4-6 hours. The stone fruit will turn from white to brown. 4． Drying: After steaming the stone fruits, place them in the sun to dry or use charcoal to dry them. 2. Multi-flavored American pecans 1. Ingredients: 3 grams of saccharin, 200-300 grams of milk powder, 10 kilograms of water, 200 grams of salt, 10-14 grams of cloves, 30 grams of cinnamon, 40 grams of licorice, 40 grams of star anise, 6-10 grams of strawberries, 6-10 grams of kaempferol gram. 2. Preparation: ① Pour spices, water and salt into an iron pot and heat it. After boiling, add ordinary pecans and cook for about 1 hour. Remove the stone fruits and spice water and place them separately; ② Pour milk powder and saccharin into the spice water just out of the pot. Stir evenly, then add the scooped stone fruits to soak and stir, then use a basket to drain off the spice water. ③Use a four-mesh screen to sift the washed and de-mudded coarse sand together with the multi-flavored stone fruits in a pot, heat and stir-fry, stirring constantly to evenly heat the pecans until the pecans are dry. You can also bake and dry them over charcoal fire. 3. Salt and pepper American pecans 1. Ingredients: 5 kilograms of green pecans, 1 kilogram of fine salt, 0.25 kilograms of coarse salt, and 0.25 kilograms of pepper noodles. 2. Preparation: Pour the fine salt and raw walnuts into the iron pot together, stir-fry over high heat, and use the characteristics of the pecan shell sutures to crack when exposed to heat to allow the fine salt to penetrate into the cracks. After frying, immerse them in salt water mixed with Sichuan peppercorn noodles to allow the nuts to absorb their flavor, then take them out, drain off the water, and fry them again until they are dry. When re-frying, stir-fry over high heat first until all moisture on the surface of the pecans has evaporated, then continue to stir-fry over slow fire until the nuts turn ivory in color, and then take them out of the pan. Stir them constantly during stir-frying to avoid uneven cooking. The surface of fried pecans is slightly white with salt frost. 100 kilograms of light pecans should be no less than 95 kilograms after being fried. The kernels are plump, easy to remove, crispy and slightly salty when eaten

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